Seo Jin’s Home-style Gochujang Tteokbokki with Rice Cakes
Recreate the Viral ‘Seo Jin’s Kitchen’ Tteokbokki: A Simple and Delicious Gochujang Rice Cake Stew Recipe
Experience the comforting flavors of the popular tteokbokki from the hit show ‘Seo Jin’s Kitchen’ right in your own home! This recipe is surprisingly simple, making it perfect for anyone to recreate delicious Korean rice cake stew. If you have some frozen gara-tteok (long rice cakes) on hand, this is the perfect dish to use them in. Get ready to transform your kitchen into a culinary hotspot with this easy-to-follow guide!
Main Tteokbokki Ingredients- 9 pieces of chewy gara-tteok (long rice cakes, adjust to your preference)
- 7 pieces of square fish cakes (cut into bite-sized pieces)
- 1 stalk of fresh green onion (cut into thick pieces for flavor)
- 2L broth (anchovy-kelp broth or vegetable broth recommended)
Spicy & Sweet Sauce (for one serving)- 150g gochujang (Korean chili paste – the heart of the dish)
- 150g corn syrup or rice syrup (for glossy finish and sweetness)
- 22.5g granulated sugar (adjust to taste)
- 15g soy sauce (for savory depth)
Seo Jin’s Original Sauce Ratio (Large Batch)- 3000g gochujang
- 3000g corn syrup or rice syrup
- 450g granulated sugar
- 300g soy sauce
- 150g gochujang (Korean chili paste – the heart of the dish)
- 150g corn syrup or rice syrup (for glossy finish and sweetness)
- 22.5g granulated sugar (adjust to taste)
- 15g soy sauce (for savory depth)
Seo Jin’s Original Sauce Ratio (Large Batch)- 3000g gochujang
- 3000g corn syrup or rice syrup
- 450g granulated sugar
- 300g soy sauce
Cooking Instructions
Step 1
First, let’s prepare the star of the dish: the sauce! The original ‘Seo Jin’s Kitchen’ recipe is for a large batch, so it’s practical to scale down the ingredients to a size suitable for home cooking. Combine 150g of gochujang, 150g of corn syrup, 22.5g of sugar, and 15g of soy sauce in a bowl. Stir thoroughly until smooth and well combined. Making a larger batch and storing it in the refrigerator allows for quick and easy tteokbokki anytime!
Step 2
Next, we’ll create a flavorful broth to enhance the depth of the tteokbokki. While no specific broth recipe was revealed, I used an anchovy-kelp broth pack along with onion and green onion to achieve a richer taste. A clear vegetable broth would also work wonderfully. Once the broth is boiling, remove the solids and use only the clear liquid.
Step 3
Add the prepared spicy and sweet sauce to the clear broth and stir well until the sauce is completely dissolved and no lumps remain. Ensuring the sauce is fully integrated into the broth is key to a smooth texture.
Step 4
Now, it’s time to add the main ingredients: the gara-tteok (rice cakes) and fish cakes. Rinsing the rice cakes in cold water beforehand helps remove excess starch, preventing them from sticking together. Cut the fish cakes into your desired bite-sized pieces.
Step 5
Finally, add the thickly sliced green onions. These will contribute a wonderful aroma and texture, elevating the overall flavor of the tteokbokki.
Step 6
This is the crucial step! Place the pot over very low heat, cover it with a lid, and let it simmer gently for about an hour. You might be surprised at how simple gochujang tteokbokki can be! Remember to stir frequently to prevent the rice cakes from sticking to the bottom of the pot. Simmering on low heat for a longer duration allows the sauce to deeply penetrate the rice cakes, resulting in a much more delicious dish.
Step 7
As time passes, the sauce will thicken beautifully, creating that classic, glossy appearance of school-front tteokbokki. I was initially concerned that simmering for so long might make the rice cakes mushy, but surprisingly, they retain their chewy texture from the beginning.
Step 8
Not only does it look appetizing, but the taste is equally delightful! The perfect balance of spicy and pleasantly sweet flavors makes this a hit for everyone, especially children. Enjoy your meal with this wonderful ‘Seo Jin’s Kitchen’ inspired tteokbokki!
